Michael Fusco has little need for exotic ingredients in the summer.
In the summer, he says some of the best ingredients he can find are just a few miles away at Conrad Farms in Bixby.
In Wednesday's Scene section, you'll find several of Fusco's favorite fresh, seasonal recipes that take advantage of the best local produce.
Here's one of his favorites, which is an occasional chalkboard dessert at Michael Fusco's Riverside Grill.
Spoon this dulce de leche over blueberries.
Dulce de LecheMakes about 1 cup
1 quart whole milk
1 1/2 cups sugar
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda
1. Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan, and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved.
2. Once the sugar has dissolved, add the baking soda, and stir to combine. Reduce the heat to low, and cook uncovered at a bare simmer. Stir occasionally, but do no reincorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour.
3. Remove the vanilla bean after 1 hour, and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.
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